A quick and easy dessert.
serves 6 ( 4 points + )
- ⅔ c. part-skim ricotta cheese
- 1-½ T. powdered sugar
- 1 packet Ideal Xylitol or sugar
- 1-½ T. sugar-free apricot jam
- 6 mini sponge cake shells
- strawberries, sliced
- 2 T. mini chocolate chips
Stir together ricotta, powdered sugar and Splenda.
Spread a little jam on each sponge cake shell. Top with ricotta mixture, then strawberries. Sprinkle with chocolate chips.